Archive for the 'kosher grill recipes' Category

30
May
13

Grilled Skirt Steak


Summer’s fast approaching, don’t believe me? Walk outside! Grilling time’s here and there’s nothing unusual about grilling a steak, but… the following recipe is different and scrumptious!

Grilled Skirt Steak

SkirtSteak

Serves 4

Ingredients

  • 4 8oz skirt steak
  • 2 tbsp chilli powder
  • Kosher salt and freshly ground black pepper
  • 1/2 cup couscous
  • 1/2 large red onion, sliced 1/4 inch thick
  • 1 fennel bulb, top removed, halved, cored and sliced thinly
  • 8 radishes, ends trimmed, sliced thinly
  • 1/2 lb arugula
  • Juice of 1/2 lemon
  • 1/4 cup extra-virgin oil
  • 2 navel oranges, peeled and sliced into 1/4 inch rounds
  • 1/2 cup CS’ Olive Non-Fish Tapanade *

Directions

  1. Put the skirt flat on a baking sheet and season evenly on both sides with chilli powder, salt and pepper. Set aside so the flavors can sink in a bit.
  2. Bring a large pot of lightly salted water to a rapid boil over medium-high heat. Add the couscous and stir with a wooden spoon. Cook the couscous for 15 minutes or so until the pellets are al dente. Drain and cool.
  3. Preheat the outdoor grill. rub the grill with oil to prevent sticking. Grill the onion slices for 2 minutes, turning often, until charred on both sides. Remove from grill and set aside.
  4. Lay the steaks on the grill and cook, turn them with togs from time to time, to sear well on all sides. It takes approximately 8 minutes for medium rare, longer if you prefer it more done. Take off the steaks and put them on a cutting board, let them rest for 3 minutes, this will allow the juices to recirculate.
  5. Meanwhile, in a large mixing bowl, combine the couscous, grilled onion, fennel, radishes, arugula, lemon juice and olive oil. Toss to combine, add salt and pepper.
  6. Divide the salad among 4 plates. Arrange 4 slices of orange on top of each plate. Cut each steak into 3 pieces, then turn each piece sideways and cut thin slices against the grain, to ensure tenderness. Shingle the slices on top of the salad. Spoon some of the tapenade on top and serve immediately.

* CS’ Olive Non-Fish Tapenade

Yield: just over 1 cup

  • 2 cups pitted Kalamata olives
  • 4 sun-dried tomatoes
  • 2 garlic cloves, coarsely chopped
  • 3 pieces of tablespoon-sized grilled eggplant
  • 2 tbsp capers, rinsed and drained
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp brandy (optional)
  • 1 tsp finely ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions

  1. Add all the ingredients to a food processor. With the machine running gradually add the oil until the desired consistency is reached. The tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to weeks.

Enjoy, gentle reader, enjoy!

CS

01
Aug
12

Grilled Chicken with Spicy Brazillian Tomato & Coconut Sauce


I made this yesterday evening, and it was superb! I found the recipe in Food & Wine – Quick from Scratch Chicken Cookbook

Grilled Chicken with Spicy Brazilian Tomato & Coconut Sauce

Serves 4

Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken.
If you like less heat. use only one jalapeño.

Ingredients

  • 4 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 1/2 teaspoon salt
  • Fresh-ground black pepper
  • 1 onion, chopped
  • 1 tablespoon minced fresh ginger
  • 2 jalapeño peppers, seeds and ribs removed, minced
  • 1 1/4 cups canned crushed tomatoes in thick puree
  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons chopped cilantro or parsley

Directions

  1. Light the grill. In a shallow dish, combine 3 tablespoons od the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaing garlic oil., until just done, about 10 minutes per side for breasts. 13 for the legs.
  2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent., about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

MENU SUGGESTION – Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken, as well as a crisp salad.

I had the chicken with a tall glass of cold Blue Moon Belgian Style White Ale. Cloudy, orange/gold in color with a big and faintly yellow foamy head, it tasted of wheat, yeast and citrus, somewhat zesty with spicy notes of coriander towards the moderately sweet finish.

Enjoy, gentle reader, enjoy. I did!

CS

04
Jul
12

Grilled Chicken Breasts with Grapefruit Glaze


From Food & Wine‘s: Quick from Scratch Chicken Cookbook:

Grilled Chicken Breasts with Grapefruit Glaze

Simply prepared yet special, those chicken breasts are grilled and basted with
a bitter, tart, and sweet glaze.

Prep Time 5 minutes          Cook Time 20 minutes          Serves 4

Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
  • 1/2 cup grapefruit juice (from 1 grapefruit)
  • 1 tablespoon cooking oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

  1. Light the grill. In a small bowl, combine the garlic. grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
  2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
  3. In a small stainless steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

–OoOX0XOoO–

MENU SUGGESTIONS

Since the chicken breasts don’t have a l;ot of sauce, serve a juicy vegetable such as grilled or sauteed summer squash or zucchini alongside.

VARIATION

Grilled Chicken Breasts with Citrus Glaze

Use a combination of citrus juices, such as orange, lemon, or lime instead of all or part of the grapefruit juice.

–OoOX0XOoO––OoOX0XOoO––OoOX0XOoO–

WINE RECOMMENDATION

The crisp acidity, effervescence and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smoky taste of the chicken and with the high acidity of the grapefruit juice.

–OoOX0XOoO–

Enjoy, gentle reader, enjoy!!!

CS

04
Jul
12

Tortilla -Wrapped Round Steak


Another recipe from the Lobel Brothers’ cookbook:

Tortilla-Wrapped Round Steak

Serves 6

Ingredients

  • 1 1/2 pounds skirt steak, trimmed about 1 1/2 inches thick
  • 1 recipe Toasted Cumin Marinade *
  • Vegetable oil cooking spray
  • 1 large white onion, cut about 1/2 inch thick
  • 2 to 3 tablespoons Canola oil
  • Coarsely ground black pepper to taste
  • Twelve 7 inch flour tortillas
  • Chopped tomatoes
  • Chopped pickled jalapeno peppers
  • chopped cilantro or flat- leaf parsley
  • Baja-style tomato salsa * (optional)

Directions

  1. Put the steak in a glass or ceramic dish and add the marinade, turning the steaks several times to coat. Cover and refrigerate for 4 to 8 hours.
  2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coats should be moderately hot to hot.
  3. Lift the steak from the marinade, letting the marinade drip back into the dish. Grill the meat for 8 minutes, brushing several times with the marinade during the first 5 minutesof grilling. (The oil in the marinade may cause flare-ups). Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches desired degree of doneness. Let the meat rest for a few minutes.
  4. Place the onion slices near the outside of the grillaway from the most intense heat, brush with oil, and sprinkle with the pepper. Turn once or twice, brushing with more oil, and grill for 8 to 10 minutes, or until the onions are lightly browned and tender. While they cook, wrap the tortillas in foil, place the packet on the outside edge of the grill, and let the tortillas warm while the steak and onions are cooking.
  5. Slice the steak into strips and separate the onions into rings. Arrange the steak, onions, chopped tomatoes, and jalapenos in the tortillas and wrap into a sandwich. Garnish with cilantro and top with salsa, if desired.

* Toasted Cumin Marinade

Makes about 1 1/2 cups

Toasting spices enhances their flavors and this marinade, which combines some of the classic flavors of Asia, is wonderful with chicken, beef, you name it.

Ingredients

  • 1 cup Canola oil
  • 1/2 cup fresh lime or lemon juice
  • 1 teaspoon toasted cumin seeds (see Note)
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped cilantro
  • Salt and freshly ground pepper to taste

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasonings. Use according to the recipe, or cover and refrigerate for as long as 2 days.

Note: To toast the cumin seeds, spread them in a dry skillet and toast them over medium heat, shaking the pan to prevent scorching, for 4 to 5 minutes, or until fragrant. Transfer the seeds to a plate to cool and stop the cooking.

* Baja-Style Tomato Salsa

Makes about 2 cups

This type of salsa, made with fresh with chopped tomatoes, bell peppers, and herbs, is a classic salsa fresca – which means it’s not cooked. Serve this with just about any meat or poultry. We especially like it on burgers.

Ingredients

  • 1 pound tomatoes, chopped
  • 2 yellow or red bell peppers, seeded and chopped
  • 1 cup cooked corn kernels (see Note)
  • 3 scallions, finely chopped
  • 2 jalapeno or Serrano chillies, seeded and chopped
  • 1 large clove garlic, minced
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt, or to taste

Directions

Combine the tomatoes, peppers, corn, scallions, chillies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigeratefor several hours. Let the salsa come to room temperature before serving.

Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or best yet, grill a few ears over hot coals or roast them in a very hot oven (400 F.) until the huskes blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.

Enjoy, gentle reader, enjoy!!!

CS

03
Jul
12

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade


As we scoured cookbooks and the web for some great grilling recipes for the 4th of July, this one – from Prime Time – The Lobel’s Guide to Grilled Meat by Evan, Leon, Stanley and Mark Lobel - called our attention. It promises to be different and delicious, therefore we felt compelled to adapt it for the kosher cook:

Grilled Chicken Breast and Apple Rings with Maple Syrup Marinade

Serves 6

Ingredients

  • 6 bone-in chicken breast halves
  • 1 1/2 cups maple syrup marinade *
  • Vegetable oil cooking spray
  • 3 large firm apples, such as Cortland or Granny Smith, cored, peeled and cut into 1″ thick rings
  • Canola oil for brushing

Directions

  1. Put the chicken breasts in a shallow glass or ceramic dish. Pour 1 1/2 cups maple syrup marinadeover the chicken, turning to coat. Cover and refrigerate for at least 4 hours and as long as 24 hours. Refrigerate the remaining 1/4 cup of marinade.
  2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
  3. Put the apple rings on a plate or baking sheet and brush on both sides with the remaining 1/4 cup marinade. Set aside at room temperature to marinade while grilling the chicken.
  4. Lift the chicken from the marinade, reserving the marinade. Grill the chicken breasts skin side down, for 25 to 30 minutes, turning with tongs frequently and brushing several times with any remaining marinade during the first 10 minutes of cooking. During the last 10 minutes of grilling, place the apple rings on the outer edge of the grill. Brush with some oil and grill for about 5 minutes. Turn, brush with some more oil and grill for about 5 minutes longer, or until lightly browned on both sides and tender.
  5. The chicken is done when the juices run clear when the thickest sections are pierced with a fork, or when an instant-read thermometer (don’t touch the bone) inserted into the thickest part of the breast registers 170 F. Serve immediately with the apple slices.

* Maple Syrup Marinade

Makes about 1 1/2 cups

Real maple syrup gives this fruity marinade just the right sweetness it needs to enhance chicken.

Ingredients

  • 1 cup beer
  • 1/2 cup cider vinegar
  • 3 tablespoons real maple syrup
  • 2 tablespoons prepared commercial horseradish
  • 2 teaspoons soy sauce

Directions

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasoning with pepper. Use according to the recipe, or cover and refrigerate for as long as 2 days.

Enjoy, gentle reader, enjoy!

CS




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